Bulgogi-Style Marinated Beef Ribeye with Steamed White Rice and Wilted Spinach

Prepare the marinade by finely grating the Asian pear and mixing it with soy sauce, minced garlic, a splash of mirin, and the brown sugar. Toss the thinly sliced ribeye in this mixture and let it marinate for at least 30 minutes to allow the enzymes in the pear to tenderize the meat.

Prepare the white rice according to the absorption method. While the rice cooks, blanch the spinach in boiling water for 30 seconds until just wilted, then drain and shock in ice water. Squeeze out excess moisture and toss with a drop of sesame oil and a pinch of salt.

Heat a heavy-bottomed pan or a cast-iron skillet over high heat until it begins to smoke. Sear the beef in small batches to ensure a proper char rather than steaming. The sugar in the marinade will caramelize quickly, creating a sticky, dark-brown glaze; move fast to prevent burning.

To serve, mound a portion of fluffy white rice into a bowl, layer the charred, savory-sweet beef over the top, and arrange the seasoned spinach to the side. Garnish with toasted sesame seeds and fresh scallions.